German Chocolate Cupcakes
INGREDIENTS
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12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
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2/3 cup granulated sugar
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2/3 cup light brown sugar, lightly packed
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2 extra-large eggs, at room temperature
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2 teaspoons pure vanilla extract
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1 cup buttermilk, shaken, at room temperature
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1/2 cup sour cream, at room temperature
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2 tablespoons freshly brewed coffee
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1 3/4 cups all-purpose flour
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1 cup unsweetened cocoa powder, such as Pernigotti
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1 1/2 teaspoons baking soda
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1/2 teaspoon kosher salt
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12 tablespoons (1 1/2 sticks) unsalted butter
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1 (12-ounce) can evaporated milk
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1 1/4 cups light brown sugar, lightly packed
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4 extra-large egg yolks
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1 teaspoon pure vanilla extract
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1/2 teaspoon pure almond extract
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2 cups sweetened flaked coconut
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1 cup blanched sliced almonds, toasted
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1 cup chopped pecans
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1/4 teaspoon kosher salt
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